Description
A bold and flavorful mix of Italian meats, cheeses, and marinated veggies tossed in a zesty red wine vinaigrette—perfect as a main or appetizer.
Ingredients
1 (14 oz) jar roasted red peppers, drained and sliced
1 (10 oz) jar marinated artichoke hearts, quartered
1 cup cherry or grape tomatoes, halved
1 cup cucumber, diced
1 cup pitted Kalamata olives, halved
1 cup cooked salami, diced
1 cup cooked ham, diced
1 cup mozzarella pearls or cubed mozzarella
1/2 cup pepperoncini, sliced
1/4 cup fresh basil leaves, chiffonade
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
In a large bowl, combine red peppers, artichoke hearts, tomatoes, cucumber, olives, salami, ham, mozzarella, pepperoncini, and basil.
In a small bowl or jar, whisk together olive oil, vinegar, oregano, salt, and pepper.
Pour dressing over the salad and toss gently to coat.
Adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes to let flavors meld.
Garnish with extra basil before serving, if desired.
Notes
Swap meats for prosciutto, turkey, or vegetarian-friendly options like chickpeas or marinated mushrooms.
Feta, provolone, or mini bocconcini make great cheese alternatives.
Add sun-dried tomatoes or spicy salami for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
